Schnitzel with noodles Recipe

The pork-Rinse, pat dry with paper towels and then season with salt and pepper on both sides. Heat the oil in a large frying pan and fry the meat on both sides about 5 minutes, then put warm.

For the sauce, divide the bacon into thin strips. In a pan heat the oil and leave out the bacon until crispy. In the meantime, the wet mushrooms and oyster mushrooms and wipe clean. The oyster mushrooms into strips, cut the mushrooms remain whole. Then all the mushrooms to the bacon and fry type. Then season the mixture with salt and pepper. Pour the gravy and let everything boil 1 times. Rinse the parsley, shake dry and chop finely and fold into the sauce.

-The noodles in plenty of boiling salted water, cook according to package instructions until al dente. Then drain and drain well. Heat the butter in a pan and swirl the noodles in it briefly. Wash the pork cutlet with sauce and noodles on 4 warmed serving plates. Sprinkle to taste the mushrooms with a little chopped parsley and serve the court.

This tastes great with lettuce, red onion rings (see extra tip on the right). A glass of white Burgundy completes the tasty lunch.